Bolognese Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Bolognese Stuffed Peppers
Description
The Bolognese Stuffed Peppers recipe combines roasted bell peppers with a hearty, turkey-based bolognese filling rich in mushrooms, tomato, and Italian herbs. The ground turkey offers a lean protein base browned and simmered with diced onions, garlic, and cremini mushrooms, which lend a meaty texture. The addition of tomato paste, fire-roasted tomatoes, and crushed tomatoes, along with red wine, creates a balanced sauce with depth. Once combined with Parmesan and mozzarella cheese, the filling becomes creamy and flavorful. The peppers are brushed with olive oil and seasoned before roasting to tenderize and slightly caramelize their edges. They are then baked again once stuffed to meld flavors and melt the cheeses. This recipe serves as a satisfying meal with a balance of vegetables, protein, and cheese, suitable for those looking for a comforting baked dish that highlights familiar Italian flavors.
Ingredients
- 4 bell peppers sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 sweet onion diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms chopped
- 1 pound ground turkey I like 94% lean, lean
- 2 tablespoons tomato paste
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- 1 tablespoon brown sugar
- 1/2 cup red wine dry
- 1 14 ounce fire-roasted tomato canned
- 1 28 ounce crushed tomatoes canned
- 1/2 cup Parmesan Cheese plus more for serving, freshly grated
- 1 cup mozzarella cheese freshly grated or provolone cheese
Instructions
- NOTE: Remember that you can use my LENTIL BOLOGNESE recipe linked above in the post for this to be vegetarian!
- Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with 1 tablespoon of the olive oil and sprinkle with a big pinch of salt and pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
- While the peppers are roasting, make the bolognese.
- Heat a large pot over medium heat and add the remaining tablespoon of olive oil. Add in the onions with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the turkey and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 6 to 8 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 2 more minutes.
- Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for 15 minutes (or even longer if you wish!). You can make this ahead of time, FYI!
- Remove the peppers from the oven. Fill the peppers with the bolognese mixture. Top with the grated cheese. Stick them back in the oven for 15 minutes until the cheese is melty. Remove and top with parmesan before serving.
Notes
- Use lean ground turkey to keep the dish lighter while maintaining protein content.
- Roast the peppers first to soften them before stuffing, ensuring they hold together during baking.
- Adjust red pepper flakes to control the level of heat in the filling.
- The recipe can be adapted to vegetarian by substituting lentil bolognese for the turkey.
User Reviews
Overall Rating
5
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